This recipe was originally created by Heinen’s Wellness Consultant, Carla Iafelice.
I know what you’re thinking, quinoa for breakfast? It may sound strange, but don’t knock it until you try it.
Gluten free, high in fiber and full of antioxidant and anti-inflammatory compounds, it’s an ingredient your body loves and, when paired with the right ingredients, your taste buds will crave! That’s why I’ve made it the base of this better-for-you breakfast bowl.
Simmered on the stove until light and fluffy and flavored with cinnamon, vanilla and fresh toppings such as almonds, coconut flakes, fruit, maple syrup and butter, add this quinoa-based breakfast to your morning meal plan – your body will thank you!
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For the Bowls
- ½ cup pre-rinsed quinoa, uncooked
- 1 cup unsweetened almond milk
- 1-2 cinnamon sticks
- A pinch of sea salt
- A piece of a vanilla bean (optional)
- Toasted sliced almonds
- Toasted coconut flakes
- Maple syrup
- Place the quinoa in a small saucepan and add the almond milk, cinnamon sticks and a pinch of sea salt.
- Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer.
- Cook until the quinoa has absorbed all of the almond milk, about 15 minutes. Taste and add additional spices to your liking.
- Remove the pot from the heat, cover and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into light, fluffy curlicues.
- Scoop the quinoa into two bowls and top with toasted sliced almonds, toasted coconut flakes and fruit.
- Serve with butter, maple syrup and more almond milk on top, if desired.
- Cooked quinoa can be stored in the fridge for 4-5 days. Serve at room temperature or reheat.
- If the quinoa is dry, add a few more splashes of almond milk.
- Add any seasonal fruit you like. Currants, pomegranate seeds and goji berries are delicious options.